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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

SUKIYAKI (JAPANESE BEEF HOT POT)

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Going for a hot pot meal is a very popular dining experience in East Asian cuisine. Most are broth based fondues taken leisurely by a small group of people. The spread of dipping ingredients may be as simple or lavish as the budget allows.

Enjoy Sukiyaki, a popular Japanese Beef Hot Pot often cooked and served at the table, in the comfort of your own home. Especially satisfying on cooler days. |RotiNRice.com

All ingredients are carefully arranged on platters laid out at the table with a portable stove and pot. You will also be given various dipping sauces to flavor the food. Each diner gets to cook his or her own desired ingredient. At the end the meal, the rich broth is usually served with noodles to soak up all that tasty goodness.

Sukiyaki is a Japanese Beef Hot Pot consisting of thinly sliced beef simmered in a slightly sweet broth together with mushrooms, shirataki noodles tofu, and vegetables. You can eat it with rice, udon (thick noodles), or a combination of the two.

Enjoy Sukiyaki, a popular Japanese Beef Hot Pot often cooked and served at the table, in the comfort of your own home. Especially satisfying on cooler days.


Ingredients
  • 4 to 8 shitake mushrooms
  • 1 package shirataki noodles (7 oz)
  • 1 package firm tofu (cubed) (12 oz/340g)
  • 1 medium onion (thinly sliced)
  • 4 green onions (cut at a diagonal into 2-inch lengths)
  • 1 leek (cut at a diagonal into ¼ inch thick slices)
  • 8 oz shungiku / tong ho / garland chrysanthemum, remove stems, wash, and drain (225g)
  • 4 large Napa cabbage leaves (sliced)
  • 1 lb thinly sliced beef (450g)
  • 1 tbsp vegetable oil
  • 1 tbsp granulated sugar
  • A few tbsp ponzu and goma dare for dipping
  • Warishita Sauce
  • 1 cup water (240ml)
  • ½ cup mushroom soaking liquid (120)
  • ½ tsp dashi
  • ¼ cup mirin (Japanese cooking wine) (60ml)
  • ¼ cup soy sauce (60ml)


Instructions
  1. Wash and soak mushrooms in hot water for about 30 minutes until soften. Remove stems, strain, and reserve ½ cup (120ml) soaking liquid.
  2. In a large non-stick pan, sear tofu, about 2 minutes on each side. Transfer to a bowl and set aside.
  3. Par-boil shirataki noodles in a small pan for 2 to 3 minutes. Remove and rinse in cold water. Drain and set aside.
  4. Arrange mushrooms, shirataki noodles, onion, green onions, leek, garland chrysanthemum , and Napa cabbage on a large platter or 2 separate plates. Beef should be placed on a separate plate.
  5. Combine all sauce ingredients in a jug.
  6. If you plan to cook at the table, then transfer everything to the table. You will also need a portable stove and a shallow cast iron pan. Prepare a bowl of rice and an empty bowl for each person. Alternatively, cooking may be done on the stove. Then transfer the entire pan to the table.
  7. Heat oil in the cast iron pan. Add onion and cook until soft and translucent, about 2 minutes.
  8. Add sugar and pour in half of the warishita sauce. Bring sauce to a gentle boil.
  9. Add half the mushrooms, shirataki noodles, leek, and Napa cabbage preferably side by side and not mixed. Keep space for green onions, garland chrysanthemum, and beef. Cook for 1 to 2 minutes.
  10. Add half the green onions, garland chrysanthemum, and beef. Continue to cook until beef change color, about another 1 to 2 minutes. Dish out into individual bowls and serve immediately.
  11. Place the rest of the ingredients in the pan while you enjoy the first cooked batch beef and vegetables.

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